One of the most famous and interesting cuisines in the world

JAPANESE CUISINE
Japanese cuisine
Japan
miso soup
INTRODUCTION
GEOGRAPHIC LOCATION OF JAPAN
USE

Forest & grassland
Under cultivation
Water area-rivers, lakes, etc.
Building
Roads
Meadowland/ Pastures
Other
JAPAN
1982 1995
67.7% 67.2%
14.4% 13.6%
3.0% 3.5%
3.8% 4.5%
2.8% 3.2%
.4%
7.9%
staple
food white rice
okazu
miso soup
tsukemono
faldstool
tatami
ryokan
HISTORICAL BACKGROUND OF CUISINE

dated
diner
Tanisha
bunk jitney
chawing
yunomi
.
Kayseri appetizers on a legged tray



seasonality of food
Below are listed some of the most common:
*grilled and pan-fried dishes (kakemono ),
*stewed/simmered/cooked/boiled dishes (kimono ),
*stir-fried dishes (itamemono ),
*steamed dishes (mushimono ),
*deep-fried dishes (agemono ),
*sliced raw fish (sashimi ),
*soups (suimono and shirumono ),
*pickled/salted vegetables (tsukemono ),
*dishes dressed with various kinds of sauce (aemono ),
*vinegared dishes (su-no-mono ),
*delicacies, food of delicate flavor (chinmi ).

REGIONAL STAPLE FOOD

BOTAMOCHI
Type Confectionery
Place of origin
Japan
Main ingredients
Sweet rice, sweet red bean paste
Variations Ohagi


ZONGZI
Alternative names bakcang, bacang, zang, nom asom, Pya
Htote
Place of origin China
Region or state Chinese-speaking areas
Main ingredients Glutinous rice stuffed with different
fillings and wrapped in
bamboo or reed leaves
Variations Chimaki, Lotus leaf wrap, Bnh t, Bnh
tt, Bnh chng
Japanese New Year
Heian Period
bent
Osechi-ryri

Sekihan

Place of origin Japan
Main ingredients Glutinous rice, azuki beans
Other information Usually consumed during
celebratory occasions
(birthdays and weddings)
SOBA NOODLES SALAD







Japanese buckwheat
noodle
flour Japan
udon
noodle soup
SOBA
Different types of nigiri-zushi and a temaki
ready to be eaten
Japanese food
?
SUSHI


Gyoza
Korokke
Yakitori
Tempura
Nikujaga
Gomaae
Jakopi Tofu
POPULAR DISHES

Gyoza - Japanese style dumplins
Gyoza

Korokke - Japanese Croquettes
Korokke

Yakitori - Skewered grilled chicken
Yakitori

Tempura - Seafood and vegetables deep fried in tempura
batter
Tempura
Nikujaga - Meat and potatoes
Nikujaga
Gomaae
Jakopi Tofu
EQUIPMENTS AND UTENSILS USED

Deba bch: Kitchen carver for meat
Fugu hiki, Tako hiki, and yanagi ba: Sashimi slicers
Nakiri bocho and usuba bocho: Japanese vegetable knives
for Japanese vegetables
Oroshi hocho and hancho hocho: Extremely long knives to
fillet tuna
Santoku: General purpose knife influenced by European
styles
Udon kiri and soba kiri: Knife to make udon and soba
Unagisaki hocho: Japanese eel knife

KNIVES
Abura kiri: Drainer tray for oil
Agemono nabe: Deep frying pot
Donabe: Ceramic pot for use on an open flame
Hangiri: Rice barrel
Makiyakinabe: Rectangular pan for omelets
Mushiki and seiro: Steamers
Otoshi buta: Drop lid
Suihanki/Rice cooker: Electric appliance for cooking rice
Suribachi and surikogi: Grinding mortar and pestle
Takoyaki pan: Frying pan for takoyaki
Tetsubin: Cast iron teapot.
Tetsunabe:Cast iron pot (common for sukiyaki)
Usu and Kine: Large mortar and pestle for pounding rice
POTS , PANS AND BOWLS
Ami jakushi: Scoop with a net bottom
Katsuobushi kezuriki: Mandoline-like device traditionally used to
shave katsuobushi.
Kushi: Skewers
Makisu: Bamboo mat for sushi rolls
Oroshigane: Graters
Oshizushihako: Boxes for pressed sushi
Saibashi: Japanese kitchen chopsticks
Shamoji: Rice paddle
Tsukemonoki and tsukemonoishi: Japanese-style pickle press
Urokotori: Fish scaler
Zaru: Bamboo draining basket
Iki jime: Awl or spike, used on fish's brain.

Other kitchen tools

Shokado bento Bento
A typical bento

Serving tools